柚皮干制前后精油香气成分分析  

Components Analysis of Essential Oil in Pomelo Peel before and after Drying

作　　者：张喻[1,2,3] 郭润霞[1] 谭兴和[1,2,3] 蔡文[1] 王锋[1,2,3] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]柑桔资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《激光生物学报》2013年第6期564-569,共6页Acta Laser Biology Sinica

基　　金："十二五"国家科技支撑计划项目(2012BAD31B02);湖南省研究生科研创新项目(CX2012B314)

摘　　要：为明确干制对柚皮中精油香气成分的影响,采用水蒸气蒸馏法提取干制前后柚皮中精油,通过气相色谱-质谱法(GC-MS)对精油进行成分分析。结果表明,从鲜柚皮中共检出74种香气成分,占精油总质量分数的99.61%;从干柚皮中共检出45种香气成分,占精油总质量分数的99.45%;两者共有香气成分44种,相对质量分数分别为98.16%和99.41%。干制后柚皮香气成分中烯烃类化合物的相对质量分数增加;醇类、酯类和酮类化合物的相对质量分数减少。干制对柚皮主体香气成分影响不大。In order to understand the effects of drying on volatile components of pomelo peel, the volatile components of pomelo peel were extracted by stream distillation and analyzed by gas chromatography coupled with mass spectrometry （GC-MS）. The results showed that a total of 74 volatile components were identified in fresh pomelo peel and represented 99.61% of the essential oil, while 45 volatile components were identified in dried pomelo peel and represented 99.45 % of the essential oil. Totally 44 volatile components were identified simultaneously in fresh and dried pomelo peel which relative contents were 98.16% and 99.41% respectively. After drying, the relative content of terpenes increased and the relative content of alcohols, esters and ketones decreased. Effect of drying on main volatile components of pomelo peel is not obviously.

关 键 词：柚子皮 干制 精油 挥发性成分 气质联用 

分 类 号：S666.2[农业科学—果树学] O657.7[农业科学—园艺学]